You will need:
500g malted grain brown bread or wholemeal flour
350 ml lukewarm water
7g sachet of dried yeast
1½ tsp of salt
1 tsp vegetable oil or butter
Handful of additional ingredients like: mixed seed, linseed, pumpkin, sesame, sunflower, raisins, or simply use muesli mix.
Mix the flour, the yeast and salt in a mixing bowl. Stir in the additional ingredients if you want to use them. Make a dip in the centre of the flour and pour in almost 300ml of the lukewarm water. Now start working the dough. Mix in the remaining water if needed, until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands. Knead for some minutes until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough from sticking.
Now, put the ball of dough back in the bowl or pan that you were using. Cover with a lid or a lightly wetted warm towel and leave for 20 to 45 mins until it is doubled in size. Timing will depend on the warmth of the surrounding environment.
Knead just 3-4 times to knock out any large air bubbles. Shape into a ball, and leave it on the side so you can fully grease the pan or loaf tin. Put the ball in the middle of the greased pan. Place the pan above (not directly above) gentle, evenly spread hot coals. Now put a few hot coals on the lid, also evenly spread. Bake for 30 – 45 minutes. Check that it does not burn. Done? You know so if you tap the bottom of the bread. It should be firm and sound hollow. Let it cool down wrapped in a dry towel.
Preparation: 15 Min
Dough rising: 20 – 45 Min
Bake: 30 – 45 Min
You will need:
3-4 spoons of oil sunflower, coconut or peanut oil
1/4 cup popcorn kernels
large pot with lid
Freshly ground black pepper
Spices like cumin, chili powder or others.
Heat the oil in a large pot over medium heat. Use enough oil to just cover the bottom of the pan, so adjust the amount according to the size of your pot. You can test your oil temperature by tossing in a few kernels and covering the pot. Once they pop, you’ll know your oil is hot enough to add the rest.
Add the rest of the popcorn in an even layer across the bottom of your pot.
Remove the pot from the heat source for 20 seconds to allow all of the kernels to come to the same temperature. Once 20 seconds have passed, return the pot to the heat and cover. Once the kernels are really popping, carefully move the pot back and forth across the burner to keep the kernels inside moving, so they don’t burn.
When the popping slows down and there are longer pauses between pops, remove the popcorn from the heat source and immediately transfer to a large bowl. If you leave it in the pot, it will burn. Add topping of your choice and serve while still hot.
What do we use:
For both of these recipes we’re using a cast iron pan. The lid of this pan can also be used for baking bread as the ridged edges mean the coals won’t fall off, cooking the bread evenly.
To place the pan above the coals we are using a small steel tripod.
Not cooking above the fire? When we’re not cooking above the fire we’re using a MSR dragonfly. When using a MSR Dragonfly we advice you to use a MSR Dragonfly aftermarket silencing cap.